Cabbage Rolls with Shrimp in Tom Yam Sauce

Prepare all ingredients. Cook rice according to the instructions on the package.

Separate the leaves from the cabbage and blanch them for 4–5 minutes in boiling salted water until tender. Cut off the thick ribs with a knife, cut the leaves in half and stack them.

Tear or finely chop the oyster mushrooms.

Chop 30 g of cilantro.

Clean the shrimp, remove the vein from the back, and chop finely.

Heat the pan and fry the oyster mushrooms in vegetable oil. Add shrimp, cilantro, and garlic pressed through a garlic press. Stir and heat for 30 seconds. Add ground ginger, chili, and salt to taste.

Place the filling on each cabbage leaf and roll it into a tube.

Cut the ginger into several pieces, break the lemongrass in the middle. Add to the broth together with a lime leaf and bring to a boil.

After 5–7 minutes, remove the spices from the broth. Mix a couple of spoonfuls of broth with cornstarch. Add the cornstarch mixture and tom-yum paste to the broth, stir well.

Place the cabbage rolls in a deep skillet, pour tom-yam broth over them. Cover with a lid and simmer over low heat for 8–10 minutes.

Place the cabbage rolls on a portion of rice, pour the sauce from the pan over them. Serve with a lime wedge and cilantro leaves.